They looked so pretty, and so I made them. Taste and texture wise, it was rather disappointing though.
The cookies were soft and not too chocolatey. I would have preferred a slightly more chewy or even crispy texture, but these aren’t meant to be crisp.
Perhaps I’ll replace some white sugar with brown, and sub some cocoa powder for the flour the next time. I still think they look fabulous, just not as tasty as I would have liked them.
Recipe right after the jump.
Chocolate Crinkles from joyofbaking.com
4 tbsp (1/2 stick) unsalted butter
8 oz semisweet/bittersweet chocolate, chopped
1/2 cup white sugar
2 large eggs
2 tsp vanilla extract
1 1/2 cups all purpose flour
1/4 tsp salt
1/2 tsp baking powder
1 cup powdered sugar, for rolling
1. Melt chocolate and butter in a heat proof bowl in the microwave, or over a water bath. Set aside and let it cool.
2. Using an electric mixer, beat the eggs and sugar together until fluffy. When you raise the beaters, the mixture should fall back into the bowl in thick ribbons. It took me about 5 mins with my hand mixer.
3. Mix in the vanilla and stir in the melted chocolate.
4. In a separate bowl, whisk the flour, salt and baking powder together.
5. Stir the dry ingrdients into the chocolate/egg mixture, stirring until incorporated.
6. Cover the bowl with plastic wrap and chill for 4 hours or overnight, until the dough is firm enough to roll into balls.
7. Preheat oven to 325F or 170C. Centre rack in oven and line baking sheets with parchment. Dump the 1 cup of powdered sugar into a large, shallow bowl.
8. With lightly greased hands, roll the dough into 1″ balls. (I made them half the size for bite sized cookies.)
9. Toss the balls in the powdered sugar. Make sure it’s completely covered and no chocolate shows through.
10. Place on baking sheets about 2″ apart and bake for 8-10 mins. (I baked mine for 8 since they were smaller.)
11. Cool on wire racks. They can be eaten both warm and at room temperature so just dive in!
– I made half the batch and had 35 cookies, BUT only because I rolled them into half inch balls for pop-in-your-mouth sized cookies. (:
– Original recipe for 1″ cookies makes 36.